Choices Abound!!!!

Good day to one and all!  Yes it has been a while since I have blogged to my hearts content, finding a mix of culinary delights, to mix up with some aloha adventure.  That said I do hope your holidays treated you well and time spent with loved ones was very fulfilling.  

Alas a new year is upon us usually bringing with it many new resolutions. What we plan to do,  face it the top two diet and exercise.  I know this really is not the place for that, but I have always looked at it this way, with a few simple swaps, you can easily make your favorite foods lighter; give it an alternate ending of sorts, you choose what you want.  

  

You may ask yourself what does this have to do with H50? I have to admit I had the same thought myself until I actually looked for the definition of Kapu that translates (I hope I have this right) into  as "forbidden", though I have seen it as  "stay out". So I guess you can stay out of the fridge, or away from the forbidden food.... Ok I have taken some license here, my Hawaiian is not that good, I do hope my recipes are more to your liking.   

Enjoy it any way you choose, but remember lighter may alter your ending by calorie not taste.

Oven-Fried Chicken

3 cups cornflake cereal, crushed

1/3 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 to 1/2 tsp. ground red pepper

1/4 teaspoon freshly ground black pepper

3/4 cup fat-free buttermilk

1 whole chicken cut-up and skinned

Vegetable cooking spray

1. Combine first 5 ingredients in a large zip-top plastic freezer bag; seal and shake well to combine.  
2. Pour buttermilk into a shallow bowl. Dip 2 pieces of chicken in buttermilk, and place in bag. Seal and shake well, coating completely. Place chicken on an aluminum foil-lined baking sheet coated with cooking spray. Repeat procedure with remaining pieces of chicken. Sprinkle remaining cornflake mixture evenly over chicken on baking sheet. Lightly coat with cooking spray.  
3. Bake at 400° for 35 to 45 minutes or until chicken is well browned and done. Serve immediately.

Spicy Southern-Fried Chicken

Marinade:

2 cups Buttermilk 

1 Tbsp Dijon Mustard

1 tsp salt 

1 tsp dry mustard

1 tsp cayenne pepper

1 tsp coarse ground black pepper

Chicken

1-3 1/2lb Chicken, cut into 8 pieces 

2 cups flour 

1 Tbsp baking powder

1 Tbsp garlic powder 

1/2 tsp salt

1. In a gallon-sized re-sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight. 
2. Preheat oven to 150 degrees F. 
3. In a 13-inch by 9-inch by 2-inch pan, whisk together flour, baking powder, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to re-coat with flour. Shake off excess flour before frying.
4. In a large heavy-gauge skillet with a deep-fry thermometer attached, heat oil or vegetable shortening over medium-high heat, bringing it to 375 degrees F. 
5. In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown 3 to 4 minutes. 
6. Reduce the heat to medium to lower the temperature to 325 degrees F. Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through about 20 more minutes.
7. Transfer to a wire rack on a baking sheet and place in oven to keep warm. Repeat the procedure for the remaining batches. Serve warm or at room temperature.

Turkey Jambalaya 

1 Tbsp olive oil

1- 1/2 cups onion, chopped

1 tsp garlic, minced 

1 green bell pepper, chopped

2 red bell peppers, chopped

1 yellow bell pepper, chopped

2- 1/2 tsp paprika

1/2 tsp salt

1/2 tsp dried oregano

1/2 tsp red pepper flakes

1/2 tsp pepper

1 cup uncooked long-grain rice

2 cups fat-free, less-sodium chicken broth

14- 1/2 oz diced Tomatoes, No Salt Added

2 cups shredded cooked turkey

6 oz smoked pork sausage

2 Tbsp sliced green onions

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. 
2. Stir in bell peppers and next 5 ingredients; sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. 
3. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Sausage and Shrimp Jambalaya

2 tbsp butter

8 oz Andouille sausage, sliced 1/4" thick, or spicy smoked sausage

2 Tbsp paprika

1 Tbsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp fresh ground black pepper

1 tsp salt

1/2 cup diced tomato, fresh or canned

1 large green bell pepper, diced

2 ribs celery, sliced 1/4" thick

4 green onions, sliced thin

1 cup brown rice

3 cups chicken broth

1 pound large shrimp, peeled and deveined

1. In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and cook, stirring, for 5 minutes. 
2. Add the paprika, cumin, cayenne, black pepper, and salt. Saute the spices for 1 minute, and then add the tomatoes. Cook stirring for a few minutes to let some of the liquid from the tomatoes evaporate. Add the green bell pepper, celery, and most of the green onions (reserve some of the dark green slices of the onions to garnish the top); cook, stirring for 5 minutes. 
3. Stir in the rice and mix well. Add the stock, turn the heat up to high, and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 45 minutes. 
4. Remove the lid and check the rice. It should be just tender; if it is still too firm cook longer. 
5. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes. Taste for seasoning, and adjust if needed. 
6. Serve the jambalaya in bowls with green onions sprinkled on top. 

The point is to start a meal off right and leave the table full and happy.  How could you not with one of these choices.. 

Cliff Hanging Luau of a Party

Aloha. Malama Pono (Farewell and Take Care), but is that what we really want at the end of the season.  Though how else would we be left hanging as the the finale came rolling along.  We say farewell with one breathe and get ready for the challenge ahead with the next.

Before we begin to fret about what may happen, let's take a deep breath and relax.  Yeah yeah I know H50 withdrawal, but its all good I think I have you covered. 

With a little help from my friends I have come up with some cocktails and a tasty treat to maybe help you through the summer.  All the while keeping your favorite H50 character literally close at hand.  So get on the phone, call your friends and let's get this party started right.

After all is said and done you just may be able to dance the night away and have a grand old time.  Okay so I dream big!

Danno Sour 

(Kim @epicsportsfan71)

1- 1/2 ounces whiskey (or bourbon, Scotch, Canadian whiskey, or Irish whiskey)
4 oz  sour mix (recipe follows if you want to make your own)
Crushed ice
1 maraschino cherry

1. Combine the whiskey, sour mix in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.

Sour Mix:

1 oz lemon juice

1 oz sugar

2 oz water

1. Combine lemon juice and sugar, then dilute with water and stir to dissolve sugar.

Rollins Rose Tequila 

(Joey @FiveOphans)

7 mint leaves
1-1/2 oz Patrón Silver
1/4 oz raspberry liqueur
3 lime wedges
1/4 oz agave nectar
1/4 oz rose water
3 oz aloe vera juice
rose petal for garnish

1. Muddle the mint with crushed ice in a mixing glass. Pour the Patrón Silver over the mint, then add lime juice, agave nectar, rose water, and aloe. 
2. Shake and double-strain into coupe glass. Garnish with a rose petal.

Kono Diablo Añejo 

(Brian @Brianfiveo)

1½ oz. Patrón Añejo
½ oz Blackberry Liqueur
½ oz. Sweet Vermouth
2 tsp Blood Orange Juice
1 Dash of Bitters
2 oz Sparkling Wine

1. Combine all of the ingredients except the sparkling wine into a mixing glass. Add ice and stir until well chilled. 
2. Strain over fresh ice into a Collins glass, top off with sparkling wine and stir. Garnish with a blood orange wheel.

Classic Chin Ho Blue Hawaiian

 (Sandy @SandysWorld6)

2 oz light rum
2 cherry
4 oz pineapple juice
2 oz Blue Curacao liqueur
2 oz cream of coconut
2 slice pineapple

1. Blend light rum, blue curacao, pineapple juice, and cream of coconut with one cup ice in an electric blender at high speed. 
2. Pour contents into a highball glass. Decorate with the slice of pineapple and a cherry.

The McGarrett aka The Big Kahuna

3/4 oz southern comfort   

3/4 oz amaretto
3/4 oz sky vodka
3/4 oz pineapple rum
3/4 oz banana rum
3/4 oz grenadine
3/4 oz fresh pineapple & orange juices
splash of fresh guava
poured over dry ice into a 24oz glass & garnished w/ a cherry, lime & lemon wedge.

Oven Kalua Pork

This delicious slow-roasted pork is rubbed with salt and liquid smoke to re-create the flavors of a pig cooked in a traditional Hawaiian imu.


5 lbs pork shoulder or butt
1 Tbsp liquid smoke flavoring
1 1/2 Tbsp Hawaiian sea salt (or kosher)

1. Preheat oven to 325 degrees F. Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
2. Roast until temperature reaches 160 degrees F, about 5 hours.  Remove from oven and let cool enough to shred.
3. Serve with Orange Teriyaki Sauce (recipe follows) or any sauce of your choosing.

Orange Teriyaki Sauce      

         
1 Tbsp. cornstarch
1 Tbsp. cold water
½ cup sugar
¼ cup soy sauce
¼ cup orange juice
¼ cup rice vinegar
1 cloves of garlic
2 tsp orange zest
¼ tsp red pepper flakes

1. In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, orange juice, vinegar, and garlic.
2. Bring to a boil over medium heat then reduce it and simmer until thickens.